Signature Soul Feast Recipe

Prepare grits: In a medium saucepan bring 4 cups chicken stock or water to a simmer. Whisk in 1 cup grits, reduce heat to low and cook according to package (quick grits 5–7 min, medium 20–25 min), stirring occasionally to prevent lumps.

Finish grits: When tender and thick, stir in 2 tbsp butter, 1/2 cup milk, 1 cup grated cheddar, 1/2 tsp salt and 1/4 tsp black pepper. Keep warm on lowest heat, stirring occasionally.

Season shrimp: Toss 1 lb shrimp with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika and 1/8 tsp cayenne. Let rest 5 minutes.

Sauté aromatics: Heat 1 tbsp olive oil (or neutral oil) in a large skillet over medium heat. Add 2 cloves minced garlic and 4 oz sliced andouille; sauté 2–3 minutes until fragrant and sausage begins to brown.

Cook shrimp: Push sausage to the side; add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Finish with 1 tbsp lemon juice and adjust seasoning to taste. Remove from heat.

Assemble: Spoon grits into shallow bowls, top with sausage and shrimp, spoon pan juices over, sprinkle with chopped parsley and a grind of black pepper. Serve immediately with lemon wedge and hot sauce on the side.

Marinate chicken: In a large bowl combine 2 cups buttermilk and 1 tbsp hot sauce (optional). Submerge 8 pieces chicken in the buttermilk, cover and refrigerate 4 hours or overnight. This tenderizes and seasons the meat.

Make dredge: In a shallow dish whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper.

Heat oil: Pour oil into a deep Dutch oven or heavy pot to reach about 2–3 inches deep (roughly 1 liter oil for a medium pot). Heat to 350°F (175°C) over medium-high heat. If you don't have a thermometer, test with a small piece of bread — it should brown in ~45–60 seconds.

Dredge chicken: Remove chicken from buttermilk letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere. Shake off excess and set on a rack for 10 minutes to form a tacky crust.

Fry: Fry chicken in batches without overcrowding. Lower pieces carefully into hot oil and fry 12–15 minutes for dark meat (thighs/drums) or until internal temperature reaches 165–175°F and crust is deep golden brown. Turn once halfway through. Maintain oil temperature around 325–350°F.

Drain and rest: Transfer fried chicken to a wire rack set over a sheet pan. Rest 8–10 minutes before serving so juices redistribute and crust stays crisp.

Cook rice: Rinse 1 cup rice. In a small pot bring 2 cups chicken stock to a boil, add rice and 1/2 tsp salt, reduce to a simmer, cover and cook ~15–18 minutes until liquid is absorbed. Fluff and keep warm.

Sauté base: While rice cooks, heat 1 tbsp butter or oil in a skillet over medium heat. Add 6 oz ground pork or beef and 2 oz diced andouille. Brown until cooked through, breaking up meat.

Add veggies & seasoning: Add 1/2 cup chopped onion, 1/2 cup chopped celery, 1/4 cup green bell pepper and 1 minced garlic clove. Sauté until softened, ~5 minutes. Stir in 1 tsp creole seasoning, 1/4 tsp thyme, 1/4 tsp black pepper and adjust salt to taste.

Combine with rice: Add cooked rice to the skillet, mix thoroughly to incorporate and heat through. Stir in sliced green onions. Keep warm until serving.

Prepare greens: Rinse collards thoroughly, remove thick stems and stack leaves; roll and slice into 1/2–1 inch ribbons.

Sauté aromatics & smoky meat: In a large pot heat 1 tbsp olive oil over medium heat. Add 4 oz chopped smoked ham hock or bacon and 1/2 cup chopped onion; cook until onion is translucent and pork renders fat, ~5 minutes. Add 2 cloves minced garlic and cook 30 seconds.

Simmer greens: Add chopped collards and 2 cups chicken stock (or enough to partially submerge), 1 tbsp apple cider vinegar, 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp red pepper flakes (if using). Bring to a simmer, cover and cook 25–35 minutes until greens are tender. Taste and adjust vinegar/sugar/seasoning.

Finish: Remove ham hock if using and shred any meat back into the pot. Serve warm alongside mains.

Cook pasta: Boil 2 cups elbow macaroni in salted water until just al dente. Drain and set aside.

Make béchamel: In a saucepan melt 2 tbsp butter over medium heat. Stir in 2 tbsp flour and cook 1 minute. Gradually whisk in 2 cups milk until smooth. Cook, stirring, until thickened, ~5 minutes.

Finish cheese sauce: Remove from heat and whisk in 2 cups grated cheddar, 3/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp mustard powder if using. Stir until smooth.

Combine & bake (optional): Mix pasta and cheese sauce. Transfer to an ovenproof dish, top with extra cheese or breadcrumbs and bake at 350°F (175°C) for 15 minutes for a bubbly top, or serve immediately.

Timings & sequence: For best results, start marinating chicken early. When ready to serve: begin frying chicken (takes longest), while chicken rests cook grits and dirty rice and sauté shrimp last so it's hot and fresh. Warm collard greens on low while other components finish.

Plating suggestion: For a Signature Soul Feast plate: place a generous scoop of grits or dirty rice, arrange two shrimp over grits (or 4 shrimp per person if sharing), place a piece of fried chicken alongside, and add a serving of collard greens or mac & cheese. Garnish with chopped parsley, lemon wedge and hot sauce at the table.

Leftover storage: Refrigerate components in separate airtight containers up to 3–4 days. Reheat chicken in a 375°F oven to crisp, reheat greens and rice on stove, and shrimp quickly in a hot skillet to avoid overcooking.